Description
These chicken tenders feature boneless, skinless chicken breast, marinated in buttermilk, then fried with a flakey, crispy, golden crust to absolute mouthwatering perfection.
Ingredients
- 1 lb boneless, skinless chicken breast
- 1.5 cups all-purpose flour
- 2 eggs
- 1 cup buttermilk
- 1 tbs seasoned salt (such as Lawry’s)
- 1 tbs paprika
- 1 tbs parsley flakes, dried
- 2 cups vegetable oil
Instructions
- Place chicken breasts in between 2 pieces of plastic wrap and pound to even thickness of about about 1/2″. Then cut into strips of about an inch thick. Place in a bowl with buttermilk and let sit in refrigerator, covered for about an hour.
- In a large bowl, combine flour, seasoned salt, paprika and parsley flakes. In another bowl, beat two eggs.
- In a deep frying pan, heat oil to about 350°(F) (medium heat for about 5 minutes).
- Remove chicken strips from buttermilk. One at a time dredge the strips in flour mix and shake off excess. Then dunk into beaten eggs and let excess drip off; then back through the flour. Set aside on a paper plate until complete.
- Carefully place the coated chicken tenders into the pan with hot oil. Fry for about 3-4 minutes, then flip pieces over for another 3 minutes or until golden brown. Internal temp should be 165 degrees F on an instant-read thermometer.
- Carefully remove chicken from oil and drain on paper towels.
- Prep Time: 15 mins
- Cook Time: 8 mins
- Category: Dinner
- Method: Frying
- Cuisine: American
